Research

17 pages, 1560 KiB

Open AccessArticle

A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG

by Francesco Maioli, Monica Picchi, Valentina Millarini, Paola Domizio, Gabriele Scozzafava, Bruno Zanoni and Valentina Canuti

Foods 2021, 10(8), 1894; https://doi.org/10.3390/foods10081894 - 15 Aug 2021

Cited by 3 | Viewed by 2690

Abstract

The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Chianti DOCG wines from the [...] Read more.

The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Chianti DOCG wines from the 2016 harvest were selected based on the type of production management. A survey was set up to get winemaking information from the estate’s producer of the wines to estimate the carbon dioxide production under the three types of management. The eligibility, identity, and style properties (the intrinsic quality) of the wines were defined. A group of 45 experts evaluated the differences between wines by the Napping test and rated their typicality (perceived quality). The organic and biodynamic management showed a lower level of estimated values of carbon dioxide production. The overall statistical elaboration of the chemical and sensory data highlighted that the registered differences of the intrinsic, perceived quality, and typicality level of the respective wines, did not depend on the type of management. The comparison of the three kinds of wine by SIMCA modeling, put in evidence that the conventional ones showed a greater homogeneity regarding chemical composition, sensory characteristics, and typicality. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Graphical abstract

17 pages, 2439 KiB

Open AccessArticle

Impact of Dry Hopping on Beer Flavor Stability

by Bradley M. Titus, Larry A. Lerno, Jordan W. Beaver, Nadia K. Byrnes, Hildegarde Heymann and Anita Oberholster

Foods 2021, 10(6), 1264; https://doi.org/10.3390/foods10061264 - 02 Jun 2021

Cited by 7 | Viewed by 2965

Abstract

To investigate the chemical and sensorial impact of dry hopping time on typical pale ale, a standardized beer was produced and separated into ten vessels. Nine vessels were dry hopped, and one vessel remained un-hopped as a control. Impact of dry hopping contact [...] Read more.

To investigate the chemical and sensorial impact of dry hopping time on typical pale ale, a standardized beer was produced and separated into ten vessels. Nine vessels were dry hopped, and one vessel remained un-hopped as a control. Impact of dry hopping contact time was investigated over 96 h. Polyphenols and iso-α-acid t/c ratio were analyzed in both Young and Aged beer samples. Total polyphenol content generally increased in both young and aged treatments compared to controls. Analysis of the t/c ratio suggests that both Young and Aged beers were chemically preserved to some degree after approximately 12 h at the given dry hopping rate regardless of age. Within the Aged beer trials, 96 h of dry hop contact yielded a significant increase in t/c ratio compared to all other Aged trials. This suggests that a 4-day dry hop regime may yield additional oxidative protection of iso-α-acids in beers stored unrefrigerated for 30 days. Descriptive analysis was also performed with an 8-person, trained panel; however, beers were sensorially distinguished by their aging time as opposed to their dry hopping time. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Figure 1

18 pages, 1251 KiB

Open AccessArticle

Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines

by Stephanie T. Keller, Andrew D. Harner, Michela Centinari, Ryan J. Elias and Helene Hopfer

Foods 2021, 10(4), 825; https://doi.org/10.3390/foods10040825 - 10 Apr 2021

Cited by 3 | Viewed by 3515

Abstract

The influence of cultural and environmental factors on the sensory and chemical profiles of wines has been the subject of research investigation for many years, and an examination of these relationships can help determine whether wine regional trends exist. The present study investigated [...] Read more.

The influence of cultural and environmental factors on the sensory and chemical profiles of wines has been the subject of research investigation for many years, and an examination of these relationships can help determine whether wine regional trends exist. The present study investigated the chemical and sensory factors that drive regional differences in Pennsylvania Grüner Veltliner wines through a controlled winemaking study across two vintages in 2018 and 2019. Descriptive analysis was used to identify key sensory attributes of Pennsylvania Grüner Veltliner. Intensities of these attributes were evaluated in wines vinified under identical conditions from grapes harvested across nine Pennsylvania vineyards. Chemical profiles of finished wines were examined through volatile, phenolic, and color analyses. Significant sensory differences were found between wine regions, with some trends consistent across both vintages; however, regionality based on compositional analyses was less clear. As the first study to examine Pennsylvania Grüner Veltliner wines sensorially, results revealed sensory characteristics that can be useful for wineries and their tasting room staff in marketing these lesser-known white wines to wine consumers as the variety grows in popularity in the state. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Figure 1

23 pages, 11340 KiB

Open AccessArticle

The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties

by Robert C. Bruce, Pauline Lestringant, Charles A. Brenneman, Hildegarde Heymann and Anita Oberholster

Foods 2021, 10(2), 402; https://doi.org/10.3390/foods10020402 - 12 Feb 2021

Cited by 6 | Viewed by 2375

Abstract

The impact of optical berry sorting was investigated using Grenache, Barbera, and Cabernet Sauvignon grapes from Yolo County, California in 2016. Optical sorting parameters were adjusted to remove underripe berries and material other than grapes using color parameters. Wines were made from three [...] Read more.

The impact of optical berry sorting was investigated using Grenache, Barbera, and Cabernet Sauvignon grapes from Yolo County, California in 2016. Optical sorting parameters were adjusted to remove underripe berries and material other than grapes using color parameters. Wines were made from three treatments, control (no sorting), sort (accepted material), and reject (material rejected by the optical sorter). The rate of rejection was approximately 14.9%, 3.9%, and 1.5% (w/w) for Grenache, Barbera, and Cabernet Sauvignon, respectively. Chemical composition in the finished wines was analyzed by the Adams-Harbertson assay and reversed-phase high-performance liquid chromatography for phenolics, and head-space solid-phase microextraction gas chromatography mass spectrometry for aroma profiling. In general, optical sorting was successful in removing underripe berries and material other than grapes as evidenced by lower ethanol levels and higher concentrations of total phenolics and tannin (due to the inclusion of material other than grapes) in wine made from rejected material. Despite this, no difference in final ethanol content and minimal differences in phenolic composition were observed between control and sort treatment wines for the three varieties studied. Differences were observed in the aroma profiles of the reject treatments for all three varieties compared to sort and control; however, few compounds differed significantly between the sort and control treatments. Descriptive sensory analysis revealed that panelists had difficulty distinguishing aroma, taste, mouthfeel, and color parameters among wines made from different treatments for all three varieties. Thus, optical sorting had minimal impact on wine sensory properties using the varieties and vineyards studied. Optical sorting may be used to differentiate and sort for different ripeness levels using color as a primary criterion; however, the impact on the resulting wine is likely dependent on the initial variability in grape ripeness. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Figure 1

22 pages, 1355 KiB

Open AccessArticle

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

by Scott Lafontaine, Kay Senn, Laura Knoke, Christian Schubert, Johanna Dennenlöhr, Jörg Maxminer, Annegret Cantu, Nils Rettberg and Hildegarde Heymann

Foods 2020, 9(12), 1914; https://doi.org/10.3390/foods9121914 - 21 Dec 2020

Cited by 10 | Viewed by 6375

Abstract

Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial NABs, a [...] Read more.

Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consumer analysis (i.e., 129 Northern Californian consumers) was also used to evaluate a selection of these NABs (i.e., 12) and how similar they thought the aroma, taste and mouthfeels of these products were to beer, soda, and water. The results show that certain constituents drive the aroma and taste profiles which are responsible for invoking beer perception for these North American consumers. Further, beer likeness might not be a driver of preference in this diverse beverage class for Northern Californian consumers. These are important insights for brewers planning to create products for similar markets and/or more broadly for companies interested in designing other functional/alternative food and beverage products. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Figure 1

12 pages, 1641 KiB

Open AccessArticle

Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

by Lorenzo Guerrini, Piernicola Masella, Giulia Angeloni, Andrea Sacconi, Luca Calamai and Alessandro Parenti

Foods 2020, 9(10), 1496; https://doi.org/10.3390/foods9101496 - 19 Oct 2020

Cited by 4 | Viewed by 3182

Abstract

The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. [...] Read more.

The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. The wine samples fermented under slight overpressure conditions were found to be significantly different from the control samples produced at atmospheric pressure in relation to several chemical compounds. Concentrations of many esters (i.e., isoamyl acetate, ethyl acetate, ethyl hexanoate, hexyl acetate, ethyl dodecanoate, and ethyl tetradecanoate), and acids (i.e., hexanoic acid, octanoic acid, and decanoic acid) increased, while concentrations of two acids (i.e., isobutyric and isovaleric acid) decreased. These differences, notably the higher concentration of esters, are usually associated with a more intense fruity attribute. Triangular sensory tests revealed that the significant chemical differences were also perceivable; hence, introducing a slight pressure increase during the alcoholic fermentation could be a useful tool in managing the aroma profile of wine. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Figure 1

17 pages, 3402 KiB

Open AccessArticle

Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines

by Gonzalo Garrido-Bañuelos, Jordi Ballester, Astrid Buica and Mihaela Mihnea

Foods 2020, 9(8), 1107; https://doi.org/10.3390/foods9081107 - 12 Aug 2020

Cited by 6 | Viewed by 3373

Abstract

The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine [...] Read more.

The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine experts. The aim of the work was to evaluate whether the Swedish wine experts have a common concept of what a typical Solaris wines should smell and taste like or not and, also, to bring out more information about the sensory space and chemical composition of Solaris wines. The results showed a lack of agreement among the wine experts regarding the typicality of Solaris wines. This, together with the results from the sensory evaluation, could suggest the possibility of different wine styles for Solaris wines. From a chemical perspective, the global volatile profile showed a larger variability between individual wines than between Solaris and non-Solaris. However, 4MMP, ethyl propionate, ethyl 2-Methyl propanoate, and diethyl succinate were significantly higher in Solaris wines. Concerning non-volatile compounds, the results showed a significant discrimination between Solaris and non-Solaris wines, the former being characterized by higher ethanol %, Mg, succinic acid, tartaric acid, and sucrose levels. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Figure 1

18 pages, 2424 KiB

Open AccessArticle

Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy

by Valentina Canuti, Annegret Cantu, Monica Picchi, Larry A. Lerno, Courtney K. Tanabe, Bruno Zanoni, Hildegarde Heymann and Susan E. Ebeler

Foods 2020, 9(8), 1088; https://doi.org/10.3390/foods9081088 - 10 Aug 2020

Cited by 8 | Viewed by 2520

Abstract

Sangiovese is the most cultivated red grape variety in Italy where it is certified for the production of several Protected Designation of Origin (PDO) wines, and it is one of the most cultivated Italian red grape varieties in California. Despite the global distribution [...] Read more.

Sangiovese is the most cultivated red grape variety in Italy where it is certified for the production of several Protected Designation of Origin (PDO) wines, and it is one of the most cultivated Italian red grape varieties in California. Despite the global distribution of this variety, there is a lack of international studies on Sangiovese grapes and wines. For this reason, the present study aimed to compare 20 commercial Sangiovese wines from 2017 harvest, 9 produced in Italy (Tuscany) and 11 in California, in order to evaluate the intrinsic and perceived quality. The eligibility, identity, and style properties (the intrinsic quality) of the wines were evaluated. A group of 11 Italian experts evaluated the perceived quality by rating the typicality of the wines. The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected by the growing area; in particular, the wine resulted very different for the color indices and polyphenol composition. The above differences in intrinsic quality levels did not lead to a different evaluation of the perceived quality (typicality) by the wine experts. The results evidenced that Sangiovese variety is recognizable also if grown outside its original terroir, and fresh and fruity wines were considered more typical. This study expands our current knowledge of Sangiovese wines and the contribution of regional characteristics to the composition of wine. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Figure 1

11 pages, 236 KiB

Open AccessArticle

Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale

by Krzysztof Kucharczyk, Krzysztof Żyła and Tadeusz Tuszyński

Foods 2020, 9(8), 1043; https://doi.org/10.3390/foods9081043 - 03 Aug 2020

Cited by 10 | Viewed by 2657

Abstract

The levels of selected volatile components that affected the sensory properties of a lager beer were optimized under high-gravity brewing conditions (15.5 °P) in an industrial plant. The influence of different pitching rates (6–10 million cells/mL), aeration levels (8–12 mg/L), times (4.5–13.5 h) [...] Read more.

The levels of selected volatile components that affected the sensory properties of a lager beer were optimized under high-gravity brewing conditions (15.5 °P) in an industrial plant. The influence of different pitching rates (6–10 million cells/mL), aeration levels (8–12 mg/L), times (4.5–13.5 h) of filling CCTs (cylindroconical tanks, 3850 hl), and fermentation temperatures (8.5–11.5 °C) on the contents of acetaldehyde, diacetyl, acetone, 2,3-pentanedion, dimethyl sulfide (DMS), and on the sensory properties of beer were investigated. Response surface methodology (RSM, Box–Behnken design) was used to research the possibilities for optimizing the concentration of selected volatile components and sensory properties of bottom-fermented lager beers. Statistical analyses of the results showed that the experimental factors had a significant influence (R-squared for the original model with no significant lack-of-fit) on some of the volatile components. Based on the Multiple Response Optimization analysis, the values of independent factors that ensured the highest beer sensory quality were the following: a pitching rate of 10 million cells per mL; a fermentation temperature of 11.5 °C; an aeration level of 12 mg/L; and a CCT filling time of 4.5 h. These results proved that RSM modelling can be successfully applied to optimize fermentation and lagering processes in an industrial plant to manufacture lagers of enhanced sensory quality. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

17 pages, 599 KiB

Open AccessArticle

Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study

by Daniela Fracassetti, Davide Camoni, Lodovico Montresor, Rebecca Bodon and Sara Limbo

Foods 2020, 9(7), 956; https://doi.org/10.3390/foods9070956 - 18 Jul 2020

Cited by 11 | Viewed by 3247

Abstract

In this study, the volatile profile of Trebbiano di Lugana wine was determined and its chemical composition was considered to understand its potential longevity. Seven wine samples produced in different years (2005–2017) were collected by the same winery and analyzed up to 13 [...] Read more.

In this study, the volatile profile of Trebbiano di Lugana wine was determined and its chemical composition was considered to understand its potential longevity. Seven wine samples produced in different years (2005–2017) were collected by the same winery and analyzed up to 13 years after bottling. Color, total and polymeric phenols, glutathione, free volatiles and sensory characteristics were assessed. The color turned from yellow to an increased brownish hue as the aging time increased; nonetheless, it was stable up to five years from the production. Thirty-six aroma compounds were detected including higher alcohols, esters, and norisoprenoids (β-damascenone and β-oxo-ionone). While higher alcohols did not show a dependence on the different years of production, a decrease of esters was found over aging with the exception of wine produced in 2009, the latter showing higher levels of glutathione that could limit esters’ hydrolysis. The perception of floral and fruity notes was dependent on the storage time with little differences up to five years after bottling. Trebbiano di Lugana wine could be suitable for aging and this aptitude might be further improved also through the proper choice of closure and packaging systems to encourage logistic and marketing strategies. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Graphical abstract

10 pages, 1938 KiB

Open AccessArticle

Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry

by Jelena Jeremic, Arianna Ricci, Gabriele Tacconi, Christine Lagarde-Pascal, Giuseppina Paola Parpinello and Andrea Versari

Foods 2020, 9(6), 728; https://doi.org/10.3390/foods9060728 - 03 Jun 2020

Cited by 2 | Viewed by 3010

Abstract

An electrochemical portable device based on linear sweep voltammetry was evaluated for studying the redox behavior of polyphenolic compounds in industrial scale winemaking to infer the effects of selected early processing steps on the vinification trials of Pinot gris, Chardonnay, Vermentino and Sangiovese [...] Read more.

An electrochemical portable device based on linear sweep voltammetry was evaluated for studying the redox behavior of polyphenolic compounds in industrial scale winemaking to infer the effects of selected early processing steps on the vinification trials of Pinot gris, Chardonnay, Vermentino and Sangiovese grapes. For each sample, the redox behavior showed a distinctive voltammetric signal pattern related to the processing step during winemaking, therefore being useful as a potential fingerprint for wine identification and to provide insights about the phenolic content. For instance, there was a high correlation (R² = 0.72) between the total phenolic compounds (PhenOx) and the easily oxidizable compounds (EasyOx), the latter representing approx. 30% on average of the total phenolics. Furthermore, the maceration of red grapes was concluded after 29 days based on information driven by the phenolics pattern. As expected, during alcoholic fermentation, white wines showed a lower content of phenolic compounds than those found in red wines, with an average ratio PhenOx/EasyOx of about 4.7, 5.0 and 3.6 for Chardonnay, Pinot gris and Vermentino, respectively. The portable tool with miniaturized disposable electrodes showed interesting analytical features that can be exploited for on-site and real-time quality control for monitoring change in phenolic composition during wine processing and storage, and for tailoring winemaking practices to enhance the color stability of products. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Figure 1

19 pages, 363 KiB

Open AccessArticle

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)

by Onofrio Corona, Diego Planeta, Paola Bambina, Simone Giacosa, Maria Alessandra Paissoni, Margherita Squadrito, Fabrizio Torchio, Susana Río Segade, Luciano Cinquanta, Vincenzo Gerbi and Luca Rolle

Foods 2020, 9(5), 666; https://doi.org/10.3390/foods9050666 - 21 May 2020

Cited by 10 | Viewed by 3263

Abstract

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution [...] Read more.

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 °C) to accelerate the drying process, rinsed, and dehydrated in simulated conditions (relative humidity 30%, 30 °C temperature, air speed 0.9 m/s). Three dehydration levels were achieved, corresponding to “Passolata”, “Bionda”, and “Malaga” stages (35%, 50%, and 65% of weight loss, respectively) of the Pantelleria denomination of origin (DOC). Grape skin mechanical properties, technological parameters, phenolics, and aroma profile varied considerably during dehydration. The most important aroma compounds for their olfactory impact, such as linalool, geraniol, nerol, and citronellol, especially in glycosylated forms, significantly increased in dried grapes compared to fresh ones, even if aroma profile modification occurred. A decrease in break skin force could have induced higher release of flavonoids. The findings showed relevant changes, allowing winemakers to better select the ratio of fresh and dehydrated grapes in the function of the final desired wine. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Graphical abstract

Review

Jump to: Research, Other

13 pages, 325 KiB

Open AccessReview

The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

by Andrew Caffrey and Susan E. Ebeler

Foods 2021, 10(5), 935; https://doi.org/10.3390/foods10050935 - 24 Apr 2021

Cited by 16 | Viewed by 3140

Abstract

Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of [...] Read more.

Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

Other

Jump to: Research, Review

10 pages, 2696 KiB

Open AccessOpinion

Can Chemical Analysis Predict Wine Aging Capacity?

by Andrew L. Waterhouse and Yingxin Miao

Foods 2021, 10(3), 654; https://doi.org/10.3390/foods10030654 - 19 Mar 2021

Cited by 10 | Viewed by 2278

Abstract

Oxidation is the limiting factor in wine aging, and recently some famous wines have exhibited unexpected premature oxidation. Antioxidant assays may provide a means to assess a wine’s aging potential by measuring its capacity to chemically reduce reagent components. Correlations between antioxidant activity [...] Read more.

Oxidation is the limiting factor in wine aging, and recently some famous wines have exhibited unexpected premature oxidation. Antioxidant assays may provide a means to assess a wine’s aging potential by measuring its capacity to chemically reduce reagent components. Correlations between antioxidant activity and wine components have the highest value with flavanols, notable for their catechol and phloroglucinol moieties. Both FRAP and DPPH based methods respond strongly to catechol groups, but these functional groups do not protect wine from oxidation. An ideal assay for wine aging capacity would respond selectively to thiols, phloroglucinol moieties, SO₂ and other antioxidants capable of reducing quinones. A definitive test will be to compare the various assays against the shelf life of a number of commercial wines. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Advances in Wine, Brewing, Analysis and Grape-Derived Products

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Published Papers (14 papers)

Research

Review

Other

Further Information

Guidelines

MDPI Initiatives

Follow MDPI